Baked Bean and Cheese Quesadillas

Updated: April 5, 2023

Total Time: 5–10 minutes (microwave method: 5–7 minutes; stovetop method: 8–10 minutes)

Servings: 1–2

Ingredients

• 2 corn tortillas (6-inch, preferably blue or white corn for texture)

• ⅓ cup cooked baked beans (homemade or canned, with sauce; drained if necessary)

• 1 ounce (28g) or ¼ cup freshly grated Monterey Jack, Cheddar, or a blend of cheeses (low-moisture varieties for better melt)

• Optional: Fresh salsa (e.g., pico de gallo) for serving

• Optional seasonings: ground cumin, onion powder, salt, or pepper (per preference)

Instructions

Microwave Method (Quick & Convenient)

1. Prepare the work surface: Place a microwave-safe plate on a flat countertop. Arrange one corn tortilla in the center, ensuring it lies flat.

2. Assemble the filling: Spread the baked beans evenly over the tortilla using a spatula. Lightly mash the beans with the back of a spoon to break up clumps while preserving texture (avoid over-mashing to prevent excessive moisture).

3. Add cheese: Sprinkle the grated cheese uniformly over the beans, covering the entire surface.

4. Top with the second tortilla: Place the second corn tortilla gently over the cheese, pressing down lightly with a spatula to ensure adhesion.

5. Cook: Microwave on medium power (70–80% intensity) for 1–1.5 minutes, until the cheese is fully melted and the tortillas are slightly crisped at the edges.

6. Rest and serve: Remove the plate from the microwave and let the quesadilla cool for 30 seconds. Use a pizza cutter or knife to slice into 4 or 6 equal wedges. Serve immediately with optional salsa.

Stovetop/Pan Method (Crispier Texture)

1. Preheat the pan: Heat a non-stick skillet over medium-high heat for 1 minute. Add 1 teaspoon of oil or butter to the pan to prevent sticking (recommended for even browning).

2. Assemble the base: Place one corn tortilla in the pan. Spread the baked beans evenly, then lightly mash with the back of a spoon to distribute and slightly break up beans.

3. Layer cheese: Sprinkle the grated cheese over the beans, ensuring even coverage.

4. Add the top tortilla: Place the second tortilla over the cheese, pressing down gently with a spatula to secure layers.

5. Cook the first side: Cook for 1–2 minutes, until the bottom tortilla is golden-brown and the cheese begins to melt.

6. Flip and finish: Use a spatula to carefully flip the quesadilla. Cook the second side for 30–45 seconds, until the cheese is fully melted and the tortillas are lightly crisped.

7. Rest and serve: Transfer the quesadilla to a cutting board. Slice into 4–6 wedges and serve with optional salsa.

Storage & Preparation Tips

• Advance preparation: Cooked baked beans can be stored in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze in portion-sized containers for up to 3 months.

• Substitutions:

• Refried beans (regular or low-fat): Ideal for reducing soupiness; use drained and rinsed canned black beans (pre-cooked) for a smoother texture.

• Bean varieties: Black beans, pinto beans, or cooked lentils (pureed) work well as alternatives to baked beans.

• Cheese: Swap Monterey Jack for Oaxaca or Queso Chihuahua for stretchier, Mexican-style melt.

User Testimonials & Variations

• "This recipe is a staple for lazy meals! I use Bush’s vegetarian baked beans, add ground cumin, cayenne, and onion powder for spice, and always stick to corn tortillas."

• "Refried black beans (low-fat) are better than soupy baked beans—they’re easier to manage and super-tasty. Add cooked onions, cilantro, and red pepper flakes for depth."

• "Pan-cooking yields superior results: the tortillas crisp nicely, and the cheese melts evenly. Avoid molasses-based baked beans; use plain cooked beans or refried beans instead."

• "Adjustments: Black beans (drained/rinsed) + salt, pepper, cumin, and fresh cilantro elevate the flavor. Took ~8 minutes for us, but worth the extra time."

Note: The 5-minute total time refers to the cooking phase; prep time (assembling ingredients) adds 1–2 minutes to both methods. Substitutions and personal seasoning tweaks are encouraged to suit taste preferences.